Name: Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 acorn squash, halved and seeds discarded; Extra-virgin olive oil, for drizzling and cooking; Sea salt and freshly ground black pepper, to taste; 1 (8-ounce) package tempeh; 1 tablespoon extra-virgin olive oil; ½ yellow onion, chopped; 8 ounces cremini mushrooms, diced; 3 garlic cloves, minced; ⅓ cup coarsely chopped walnuts; 1 tablespoon tamari; 1 tablespoon apple cider vinegar; ½ tablespoon chopped fresh rosemary; ¼ cup chopped fresh sage; ⅓ cup dried cranberries; Fresh parsley, chopped; Few pomegranate arils

If you’re looking for a cozy, flavorful dish that feels like a warm hug on a plate, you’re going to adore this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe. I absolutely love how this recipe blends the earthiness of tempeh and mushrooms with the sweet pop of cranberries and fragrant herbs. When I first tried this, it quickly became a family favorite. Keep reading—I promise you’ll want to make this yourself!

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Why You’ll Love This Recipe

Seasonal Comfort Food: It’s perfect for cozy fall and winter dinners with warm, inviting flavors.
Balanced Flavors: Earthy tempeh and mushrooms paired with sweet cranberries and fresh herbs create a delicious harmony.
Easy to Prepare: Simple steps and common ingredients make this surprisingly approachable for weeknight cooking.
Nutritious and Satisfying: Packed with protein, fiber, and antioxidants—comfort food that nourishes.

The image shows two halves of a roasted squash placed side by side in a white rectangular dish lined with white paper. Each squash half has bright orange-yellow flesh with a dark green rind, and they are filled with a chunky mixture that includes light brown grains, mushroom slices, red pomegranate seeds, and chopped green herbs scattered on top. Around the dish, there are small bowls with chopped greens and a light liquid, a small white plate with red dried berries, a white plate with a silver fork, blue and white checkered napkins, and green sage leaves placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients in this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe complement each other beautifully, creating layers of taste and texture you’ll love. Plus, each component is easy to find at most grocery stores.

Acorn squash: Look for firm squash without soft spots; the color shouldn’t be too pale or overly dark.
Tempeh: This fermented soy product adds great protein and a lovely nutty flavor—choose plain or lightly flavored.
Extra-virgin olive oil: Use good quality for drizzling and sautéing to boost flavor.
Yellow onion: Adds sweetness and depth when sautéed—half is perfect here.
Cremini mushrooms: Their meaty texture stands up well to the rest of the filling.
Garlic cloves: Fresh is key here to brighten the mix.
Walnuts: Roughly chopped for crunch and earthiness.
Tamari: A gluten-free soy sauce bringing salty umami balance.
Apple cider vinegar: Adds subtle tanginess that livens things up.
Rosemary and sage: Classic herbs that give this dish its comforting autumn vibe.
Dried cranberries: For sweet-tart bursts that contrast perfectly with savory notes.
Parsley and pomegranate arils: Bright garnishes that add freshness and a pop of color.
Sea salt and freshly ground black pepper: Essential for seasoning everything just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe is how easy it is to mix things up and make it your own. I’ve tailored it a bit depending on what’s in my pantry or who I’m feeding.

Add toasted pecans or pumpkin seeds: They bring a different kind of crunch that my family goes crazy for.
Swap tempeh for cooked quinoa or lentils: Great for a whole-foods twist if you prefer less soy.
Use fresh herbs when available: I love adding fresh thyme or parsley for an herby brightness that freshens the dish.
Make it spicier: A pinch of smoked paprika or cayenne pepper adds a smoky heat I discovered makes it extra comforting on chilly nights.

How to Make Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

Step 1: Roast the Acorn Squash

Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Scoop out the seeds from each half of the acorn squash and discard them. Place the halves cut-side up on the baking sheet, then drizzle generously with olive oil and sprinkle with salt and pepper. Here’s what I learned: roasting the squash cut-side up helps it cook evenly and develop a slightly caramelized finish. Roast for about 40 minutes until tender when pierced with a fork.

Step 2: Steam and Crumble the Tempeh

While the squash roasts, cut your tempeh into ½-inch cubes and place them in a steamer basket over simmering water. Cover and steam for 10 minutes. This step helps mellow the slight bitterness of tempeh and improves its texture. After steaming, drain any excess water and crumble the tempeh with your hands. I always find this hands-on step satisfying and it gives the filling such a nice, rustic feel.

Step 3: Cook the Filling

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion with ½ teaspoon salt and a few grinds of pepper, cooking for about 5 minutes until softened and fragrant. Toss in the diced mushrooms and continue to cook, stirring often, until they release their moisture and become tender—about 8 more minutes. Now add in the crumbled tempeh, minced garlic, chopped walnuts, tamari, apple cider vinegar, chopped rosemary, and sage. Cook everything together for 2 to 3 minutes, adding about ¼ cup of water if the pan starts to dry out. Stir in the dried cranberries last, then taste and season with a little more salt and pepper if needed.

Step 4: Stuff and Garnish

Scoop the warm, hearty filling into the roasted acorn squash halves. I love finishing mine with a sprinkle of fresh parsley and a few pomegranate arils for a burst of freshness and color. This is such an inviting dish to bring to the table, and it always gets looks of delight from friends and family.

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Pro Tips for Making Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

Steam Tempeh First: Steaming removes bitterness and creates a tender texture that blends well with the rest of the filling.
Don’t Skip Roasting Cut-Side Up: It develops a beautiful sweet flavor and prevents the squash from turning soggy inside.
Add Water as Needed: If your filling starts to stick or dry out, add a splash of water to keep everything moist and cohesive.
Choose Quality Ingredients: Fresh herbs and good tamari really elevate the flavors and make all the difference.

How to Serve Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe

The image shows two halves of roasted squash placed inside a white baking dish with a layer of white parchment paper. Each squash half is filled with a colorful mixture of chopped mushrooms, nuts, dried cranberries, and pomegranate seeds, topped with fresh chopped green herbs. The squash has a bright orange and deep green skin with a soft yellow interior. The dish sits on a white marbled surface, surrounded by small bowls of chopped herbs and a clear liquid, with a wooden spoon resting inside a white bowl containing more of the filling mixture. A blue and white checked cloth is draped around the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with fresh parsley and a scattering of pomegranate arils—they add such a nice, fresh contrast to the warm squash and filling. Sometimes I sprinkle a little toasted walnut on top for extra crunch and nuttiness; it’s a simple touch that makes it feel so special.

Side Dishes

For sides, I love pairing this with a crisp green salad dressed with lemon vinaigrette or some garlicky sautéed greens like kale or spinach. Roasted root vegetables or a creamy soup also complement the cozy vibes of the stuffed acorn squash beautifully.

Creative Ways to Present

Once, for a holiday dinner, I set one squash half per person on festive plates and sprinkled the finishing garnishes right at the table. It felt like a feast! You can also scoop the filling into hollowed smaller squash or serve it family-style in a large roasted squash bowl for a centerpiece-worthy presentation.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap leftover stuffed squash tightly with plastic wrap or store in airtight containers in the fridge. I find it stays fresh for up to 3 days—perfect for quick lunches or reheated dinners during the week.

Freezing

I’ve frozen the filling alone successfully—just cool it completely, place in freezer-safe bags or containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or microwave. I don’t recommend freezing the roasted squash halves though, as they can become mushy.

Reheating

To reheat, I stuff leftover filling back into the squash halves (if I pre-roasted extra) and warm everything in a 350°F oven for about 15 minutes. This keeps the texture intact and flavors bright. If reheating just the filling, a skillet over medium heat with a splash of water works great to revive the mixture without drying it out.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just be sure to use gluten-free tamari or soy sauce. All the other ingredients are naturally gluten-free, making this dish perfect for gluten-sensitive diets.
What can I substitute for tempeh?

If tempeh isn’t your thing or you can’t find it, cooked lentils or crumbled tofu work well as alternatives. Keep in mind the flavor and texture will be a bit different but still tasty.
Is it necessary to steam the tempeh before cooking?

Steaming tempeh first isn’t mandatory, but it helps remove some bitterness and gives it a softer texture that blends nicely with the other ingredients. I recommend this step for the best results.
Can I prepare this recipe ahead of time?

You can roast the squash and prepare the filling a day in advance, then stuff and warm it on serving day. This makes your dinner prep much easier and lets the flavors meld beautifully.

Final Thoughts

This Stuffed Acorn Squash with Tempeh, Mushrooms, Cranberries, and Herbs Recipe holds a special place in my kitchen. It’s one of those dishes that feels both nourishing and celebratory—a perfect balance of earthy, sweet, and savory flavors wrapped up in a beautiful roasted squash. I can’t recommend it enough if you want a meal that’s as comforting as it is impressive. Give it a shot, and I’m sure you’ll be making it again and again like I do!